Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions.

Once the pasta has cooked, drain and rinse under cold water until cool. Let the pasta stand in the colander 5 minutes to drain any excess water. Toss the pasta once or twice during this time.

While the pasta cooks and drains, prepare the corn. To remove the kernels from the corn, start by removing the husk, then stand the ear on the wide end and use a serrated knife to saw down the length of the corn. Discard the cobs.

When the pasta is ready, transfer it to a large bowl. Add the feta cheese mixture and toss well. Add the corn, red onion, celery, tomatoes, apple and oregano. Toss well, then season to taste with salt and pepper.

Note: You can also add several cups of rotisserie chicken meat or seasoned tofu to this salad.